[AndyG]

I've made this a couple of times lately and I love it. At the same time I'm sure it can be even better. Got any suggestions?

I sautee thinly-sliced onions in olive oil, and when they are just a touch browned I add pork chops. I cook on medium heat, uncovered, about 15 minutes, until the pork starts to get a little browned. Then I add fresh tomatillos, about as much as the volume of pork, a bit of salt, and minced garlic. I simmer that about a half hour, and then add some chopped cilantro, turn the heat off, and let it sit there 10-15 minutes.

I have it with corn tortillas.

I'd appreciate suggestions to make it even better than it is.

[cheflayne]

Add some freshly coarse ground coriander and cumin seeds while sauteeing the onions.

[phatch]

Some green chile. Frozen is prefereable, but even the canned ones will help out in this dish.

A squeeze of lime just before you serve it.

[shel]

Originally Posted by phatch

Some green chile. Frozen is prefereable, but even the canned ones will help out in this dish.

A squeeze of lime just before you serve it.

Why not fresh chile? I'd go for some jalapeno or serrano, seed and devein or not depending on heat preference, chop or mince, or just slice finely, and Bob's your uncle.

shel

[phatch]

If more heat is what you're after, jalapeno and serranos deliver that. Green chiles are much milder so you can build a chile flavor without much heat. They're the classic chile of green chile stew or chile verde.

Phil

[shel]

Originally Posted by phatch

If more heat is what you're after, jalapeno and serranos deliver that. Green chiles are much milder so you can build a chile flavor without much heat. They're the classic chile of green chile stew or chile verde.

Phil

I guess some consider that to be the case. I "grew up" with somewhat higher heat. Just curiouis, what kind of chile is a "green chile?" Sounds pretty generic to me ....

shel

[AndyG]

I like serranos. Coriander, cumin, lime, yeah got to experiment.

Shel, I was hoping you'd say something

[phatch]

Green chile is a specialty of New Mexico and it's spread from there. Outside of New Mexico, it's often referred to as a New Mexico chile. In my limited experience, however, that usage is almost always for the dried red form. There are a number of varietals with differing heat levels though most are milder than than a jalapeno though slightly larger. Scoville ratiings usually run 500-1000. They are usually a thick walled mild and meaty chile.

Most often, the chile is roasted and peeled in it's green form. If allowed to ripen to the red stage, it's usually dried.

There is pretty big business of roasting the green form and freezing them for later use out of season. They'll ship throughout the US. The canned form is ubiquitous in my local grocery stores and inexpensive. Hatch and Ortega brands are my preference in cans. These have less bright flavors than the frozen.

Anaheims are a closely related pepper though not as thick in the walls and a bit hotter. Certainly a reasonable and available fresh substitute.

Phil